Spicy cake that has everyone guessing what it is, and people eating it that do not like pumpkin and guessing with the others. Top with Cream Cheese Frosting if desired.

Recipe Summary

prep:
10 mins
cook:
45 mins
additional:
5 mins
total:
1 hr
Servings:
16
Yield:
1 - 9x13 inch pan
Advertisement

Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan.

    Advertisement
  • In a large bowl, stir together cake mix, sugar, baking soda, cinnamon and ginger. Make a well in the center and pour in pumpkin puree, oil, and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chopped pecans. Pour batter into prepared pan.

  • Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts

359 calories; protein 3.9g 8% DV; carbohydrates 35g 11% DV; fat 23.6g 36% DV; cholesterol 47.1mg 16% DV; sodium 372.7mg 15% DV. Full Nutrition
Advertisement

Reviews (86)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/12/2010
I'm going to divulge the secret to making this to perfection... ready??? Follow this recipe exactly and DO NOT CHANGE A THING! It is fantastic and super easy too. I did not add any frosting and feel there is no need for it; the cake was moist and delicious without being overly sweet. Also, by using the pumpkin puree you are really getting quite a bit of fiber in your dessert. Great tasting AND somewhat good for you too. This is my new favorite cake. Thanks to doxie1 for submitting this one! Excellent!!! Read More
(54)

Most helpful critical review

Rating: 1 stars
10/28/2010
Delicious and very easy. Took the advice of fellow reviewers and substituted 1/2 cup apple sauce for oil and added in a few sprinkles of pumpkin pie spice and ground nutmeg. Came out beautifully. Also only baked for about 35 min instead of the 45 min listed in directions. Read More
(2)
107 Ratings
  • 5 star values: 83
  • 4 star values: 18
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
03/12/2010
I'm going to divulge the secret to making this to perfection... ready??? Follow this recipe exactly and DO NOT CHANGE A THING! It is fantastic and super easy too. I did not add any frosting and feel there is no need for it; the cake was moist and delicious without being overly sweet. Also, by using the pumpkin puree you are really getting quite a bit of fiber in your dessert. Great tasting AND somewhat good for you too. This is my new favorite cake. Thanks to doxie1 for submitting this one! Excellent!!! Read More
(54)
Rating: 5 stars
11/01/2003
This is delicious. I baked it in a bundt pan and added 2 teaspoons of pumpkin pie spice and one teaspoon of good quality cinnamon, instead of the ginger/cinnamon mix. Next time I will also add raisins and maybe a few less walnuts. I also added only 2/3 cup of oil and will probably only add no more than 1/2 cup the next time I make it. Pumpkin makes the cake very moist so it definitely doesn't need so much oil. Delicious! Read More
(38)
Rating: 5 stars
11/16/2011
Given that many GREAT pumpkin bread recipes call for a can of pumpkin, 4 eggs and 1 cup of oil, unlike most other reviewers of this recipe I did not reduce the amount of oil. I prepared it as written, with one cup oil and was quite pleased with the delicious result. I did, however, make a few other minor modifications. First, I used a French Vanilla cake mix which I always prefer over yellow any day of the week - it has less of that artificial cake mix taste yellow cake mixes are so notorious for. I added a teaspoon of vanilla, again to camouflage that tell-tale cake mix taste and, rather than the spices called for, I used a "one serving" recipe of "Pumpkin Pie Spice I," recipe also from this site. I confess I don't know what the baking soda was for - I did add it, but I'm sure the cake would not have been compromised without it. I added 1/2 cup of raisins to the batter, but not the pecans. I baked it in a Bundt pan at 350 degrees, about 55 minutes. When cool, I glazed it with a cream cheese glaze: 4 ozs. cream cheese, 1/2 c. powdered sugar, 1 tsp. vanilla and 3 T. half-and-half. Finally, to pretty it up a bit, I sprinkled it with chopped pecans. This is a beautiful and nicely spiced pumpkin cake, made easy and quite satisfactorily with a humble cake mix. Read More
(24)
Advertisement
Rating: 5 stars
10/04/2007
What a great spice cake recipe. I made it just as directed only added a couple more shakes of cinnamon and a couple shakes of nutmeg. It could be a little spicier but I made for guests so I think it's perfect for the occasion. Made in a bundt pan baked for about 45 minutes. Frosted with homemade cream cheese icing...pulled out a little frosting and put green food coloring in it. Put orange food coloring in the rest of the icing then spread the orange icing all over the cake. Put an edible ice-cream cup (that kids eat ice-cream out of) in the hole of the bundt cake and frosted that green. Piped some green stripes down the side and 'voila!!!! Made a literal pumpkin cake that looks like one too!!! Had just enough batter left over to make a couple of mini-loaves and that's what I just ate...it is awesome. I saw where some reviewers messed with the amount of oil but I think it's perfect!!! Read More
(24)
Rating: 5 stars
11/03/2003
I took another's advice and cut down the oil to 1/2 and substituted 1/2 cup applesause to make up 1 cup. EXTREMELY moist. Next time I may onit oil entirely and use only applesauce. Everyone loved the cake! Read More
(17)
Rating: 5 stars
03/19/2003
I'm generally a terrible cook but this cake came out wonderfully! I made it in two 9" round pans instead of the 9X13" and it was great. My fiance said it was "killer"!! It keeps well for several days and stays super moist the whole time! Read More
(16)
Advertisement
Rating: 5 stars
06/27/2004
THIS IS THE BEST PUMPKIN CAKE!! My search has ended for a good pumpkin cake recipe. My mom was craving something pumpkin so instead of making pumpkin bread i chose this recipe. This is so moist and deeeelicious! I only used 3/4 c. of oil and i added 1 tsp. of nutmeg to the spices and also added 1 c. of raisins. Watch your oven b/c my cake was done in about 35 minutes for a 13x9. I frosted with cream cheese frosting but i know it is as delicious without icing b/c i have had to make this twice already in 3 days (and it is June!). This was gone in a matter of minutes everyone simply devoured it. Everyone i have made this for simply LOVES this cake. I will not wait til Thanksgiving to make pumpkin cake again. Thank you Beverly =) Read More
(13)
Rating: 5 stars
11/28/2005
This recipe was great! I made it for Thanksgiving and everyone loved it. I used a moist supreme cake mix substituted chopped apples for the nuts and added a bit of clover. I made miniature bundt cakes and used cream cheese frosting. I will make them again for Christmas! Read More
(12)
Rating: 4 stars
09/22/2006
VERY moist. I did decrease the oil to 1/2 cup. My cupcake liners were fairly greasy even still so I image that adding the full cup would just be too oily. I also added nutmeg and allspice with the cinnamon and ginger. Read More
(7)
Rating: 1 stars
10/28/2010
Delicious and very easy. Took the advice of fellow reviewers and substituted 1/2 cup apple sauce for oil and added in a few sprinkles of pumpkin pie spice and ground nutmeg. Came out beautifully. Also only baked for about 35 min instead of the 45 min listed in directions. Read More
(2)
Advertisement